10 desserts to tempt your sweet tooth

Creamy Chicken, Potato, and Veggie Soup

Life is crazy for us right now!!! We are in the process of selling our home and buying a new home – talk about stressful! We planned on staying home this rainy and cold weekend to start packing our belongings. My husband came down with a terrible cold, so I decided to make a big pot of comforting soup. I was craving Currié’s Chicken Pot Pie so I made it into a soup form without the pie crust. Quick, simple, and so delicious! It made my husband feel better and made packing a little less painful. Comfort food at it’s best! I froze the leftover soup in small serving sizes for my kids to take to school in their thermoses. Now, if only I could find someone to pack for us.

Creamy Chicken, Potato, and Veggie Soup:Recipe and photos by For the Love of Cooking.net

1 tbsp of olive oil

1 tbsp of butter

1/2 cup of sweet yellow onion, diced

1 cup of diced carrots

1 cup of diced celery

2 cups of diced fingerling potatoes

1-2 cloves of garlic, minced

1/2 cup of broccoli florets

5 tbsp flour

5 cups of milk

4 cups of chicken broth

1-2 tbsp chicken bullion granules (I love herb ox)

Sea salt and freshly cracked pepper, to taste

1 tbsp fresh parsley, chopped

1 cup of frozen corn, thawed

2 cups of roasted chicken, chopped

Melt the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and potatoes then cook for 5-6 minutes or until they begin to soften. Add the minced garlic, and stir constantly for 1 minute. Whisk in the flour and cook for 2 minutes. Add the broth and milk then whisk until smooth. Add the broccoli florets, then season with chicken bouillon, sea salt, and freshly cracked pepper, to taste. Let simmer (DO NOT LET IT BOIL or the milk will curdle) for 45 minutes, or until the potatoes, carrot, and celery is tender.

Add the corn, chicken, and parsley to heat, 3-5 minutes. Taste the soup and re-season if needed. Serve immediately. Serve and enjoy!

Side Note: If the soup isn’t thick enough, simply make a slurry of corn starch (about 1/4 cup and some cold chicken broth (about 1/2 cup), mix them together and pour into the soup mixture while it’s on the stove. Stir until thick and creamy.

About Pam

My name is Pam and I am a stay at home mom with two children who inspire me to be a better cook. I love using fresh ingredients, organic when possible, and I like to experiment with different tastes and textures. I try to keep my recipes lower in fat but still tasting great. My favorite hobbies are cooking, photography, and blogging so I decided to combine them and create a recipe blog. It has been a wonderful way to organize my recipes and share them at the same time.

Comments

This has got to be the best soup I have ever made in my life. I did though add a couple of spices. 1 teaspoon of celery seed, 1/2 teaspoon of poultry seasoning and 1 teaspoon of onion powder. I will try more of your recipes. Thank you!

i know this is an old post but fingers crossed for a response! i’m really set on this soup recipe but am unsure how servings it would yield? seems like quite a bit;; i only need enough for 3 or 4 people, would this be too much soup?